Step up your barbecue game with this expertly crafted smoked chicken recipe, created by none other than our very own pitmaster and certified barbecue judge with years of experience, Caitlin McCleery. This recipe turns complicated barbecue techniques into simple, foolproof steps that ensure perfect results every time. Whether you're a seasoned grill master or a novice weekend warrior, this guide makes smoking as easy as possible. You'll always come out looking like a pro, and don't worry, your privacy is safe with us!
Why our recipe?
- Written and developed by our resident Pitmaster and certified barbecue judge.
- Simple step-by-step instructions make this recipe as fool-proof as it gets!
- Recommended pellet options to help you choose which flavor works best for your cooking.
Why salt?
In this recipe, salt is more than just a spice; It is an essential part of the cooking process. By adding salt to the rub, it helps the chicken draw out its own juices, allowing the meat to reabsorb them, resulting in a moister, more flavorful bird. This technique, known as dry brining, ensures that the chicken retains moisture during the smoking process and intensifies its natural flavor without mixing it with water, unlike traditional wet brining. The rubbing salt also ensures that the skin becomes crispy and flavorful.
Quick Guide for Smokers
A smoker is a special outdoor cooking device designed to cook meats at low temperatures for long periods of time and infuse them with smoky flavor. There are different types of smokers available:
- Charcoal and wood-fired smokers They are loved by traditionalists for their authentic smoky flavor. This category includes Big Green Egg and other commercial brands as well as many homemade custom builds.
- Electric and gas smokers Use electricity or gas to maintain temperature control. These devices use wood chips that need to be replenished throughout cooking. Many vertical smokers fall into this category and have a small tray inside to hold your wood chips.
- Pellet smokers The most popular option at the moment. They combine the benefits of both, using wood logs to produce smoke. They have a funnel that automatically feeds the pellets into the machine as needed during cooking and keeps everything at a precise temperature. Popular brands include Traeger, Camp Chef, and Recteq.
Regardless of the type of smoker you're using, the key to success is maintaining a consistent temperature and selecting the right type of wood to flavor what you're smoking. Our recipe is designed for the pallet grill as it is the most used and available for our visitors.
Our recipes are tested by our resident pitmasters on Camp Chef, Trager, Yoder, and Rectek pellet grills.
Chef Cayt recommends Pellet
When it comes to chickens, my professional pitmaster recommendations for pellets are:
- Apple Knife: Offers a slightly sweet, fruity smoke that doesn't overpower the chicken. It is known to be a light smoke, making it a perfect choice for those who love subtle sweet smoky flavors.
- Pecan Palette: Provides a richer, nuttier smoke. Its moderate intensity creates a gap between delicate fruit woods like apple and robust flavors of strong hardwoods like hickory.
- Hickory Pellets: Has a strong, delicious smoke. For those who prefer classic barbecue flavors, hickory is the way to go.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container up to 4 days.
freeze Leftovers in an airtight container or resealable plastic bag for up to 6 months. Thaw overnight in the fridge.
to reheat, Place chicken in a small baking dish and cover tightly with foil. Heat in a preheated oven at 325 degrees F for about 20 minutes or until heated through.
